Day 191 – Hummingbird Bakery Red Velvet Cupcakes

7 Feb

I love a good red velvet cupcake.  I mean.  Come on, right?  Who doesn’t?  But these Hummingbird Bakery Red Velvet Cupcakes (recipe below from Hummingbird High) are no ordinary red velvet.  This recipe is designed for “all altitudes”.  So, of course, I needed to find out how they compared!

Red-Velvet-Cupcake     Mini-Red-Velvet-Cupcake

These cupcakes are dense and squishy.  The full-size are a little like angel food cake, not quite that dense though.  They have an interesting flavor.  Not as chocolatey as some red velvet.  Just like a sweet cake, but no real distinct flavor.

Cream-Cheese-Frosting

The frosting is really quite thick, which isn’t always the case with cream cheese.  It has a solid cream cheese flavor, but I kinda miss the vanilla flavor, cause there’s none in it.  But it’s not bad, just a sweet cream cheese.

Frosted-Red-Velvet     Mini-Frosted-Cupcake

Together it’s just a simple, sweet, pretty cupcake.  Nothing wow-ing or overstated, but it goes well together.  And this may be my new preferred method of frosting red velvets.  So simple.  So elegant.

Red-Velvet-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5

RECIPE

Hummingbird Bakery Red Velvet Cupcakes (recipe from Hummingbird High)

For the cupcakes:

  • 4 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons red food coloring
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar

For the Cream Cheese Frosting:

  • 2 1/3 cups confectioners’ sugar, sifted
  • 3 tablespoons unsalted butter, at room temperature
  • 4 oz. cream cheese, cold

For directions visit Hummingbird High.

*Tomorrow: Neapolitan Bonbon Cupcakes*

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